900g chicken, boneless
1 small bunch of fresh Coriander, chopped
1 tbsp fried Onions
1/2 tsp Salt
1/2 tbsp ginger paste
1/2 tbsp garlic paste
10 green chillies, chopped
100ml Yogurt
100ml single cream
juice of 1/2 lime
1/2 tsp garam masala powder


Place the coriander, fried onions, salt, ginger paste, garlic paste, green chillies, yoghurt, cream and lime juice in a food processor.
Blend into a smooth paste.

Place the cubed chicken in a large bowl and toss thoroughly with the marinade paste.
Sprinkle over the garam masala.

Cover with cling film and marinate in the fridge for 1-2 days.
Preheat the oven to 200°C/Gas 6.
Spread the chicken out evenly in a roasting tray and dot with butter.

Roast for 10-15 minutes until the chicken is cooked through.
Serve hot from the oven.

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